Nutritional Facts

Directions

In a small saucepan, melt chocolate and butter over low heat; set aside. In a bowl, beat eggs and sugar until light and pale colored. Add flour and melted chocolate; stir well. Pour into a greased 9-in. square baking pan. Bake at 350° for 25 minutes or until the brownies test done. Cool. For filling, beat confectioners' sugar, peanut butter and butter in a bowl. Stir in cream or milk until mixture reaches desired spreading consistency. Spread over cooled brownies; cover and chill until firm. For glaze; melt chocolate and butter in a saucepan, stirring until smooth. Drizzle over the filling. Chill before cutting. Store in refrigerator.Yield: about 5 dozen.

Originally published as Chocolate Peanut Butter Brownies in Country Woman
January/February 1994, p29

"I made this for company and was excited to see how they turned out. The brownie portion was horrible. It tasted like cardboard! The peanut butter topping was delicious and the only saving grace in this brownie. I might try it again, but I'm going to have to do something about the brownie to make it edible!!"